Boston Cream Pie Cupcakes

Recipes

Boston Cream Pie Cupcakes

Ingredients

Vanilla Cupcakes:

  • 6 tbsp (84g) unsalted butter, room temperature (I use Challenge Butter)
  • 3/4 cup (155g) sugar
  • 6 tbsp (86g) sour cream, room temperature
  • 2 tsp (10ml) vanilla extract
  • 3 large egg whites, room temperature
  • 1 1/4 cups (163g) all-purpose flour
  • 2 tsp (8g) baking powder
  • 1/4 tsp salt
  • 6 tbsp (90ml) milk, room temperature
  • 2 tbsp (30ml) water, room temperature

Pastry Cream Filling:

  • 2 egg yolks
  • 6 tbsp (78g) sugar
  • 1 1/2 tbsp cornstarch
  • 1 cup + 2 tbsp (270ml) milk
  • 1 tbsp (14g) salted butter
  • 1 tsp vanilla extract

Chocolate Ganache:

  • 12 oz (338g) semi-sweet chocolate chips
  • 2 tbsp (30ml) light corn syrup
  • 3/4 cup + 2 tbsp (210ml) heavy whipping cream

Instructions:

  1. Preheat the oven to 350°F (176°C) and line a cupcake pan with cupcake liners.
  2. In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 3-4 minutes. Don’t skimp on the creaming time.
  3. Mix in the sour cream and vanilla extract until well combined.
  4. Add the egg whites in two batches, mixing well after each addition. Scrape down the sides of the bowl as needed to ensure all ingredients are incorporated.
  5. In a separate bowl, combine the dry ingredients. In a small measuring cup, mix together the milk and water.
  6. Add half of the dry ingredients to the batter and mix until well combined. Then add the milk mixture and mix until well combined. Add the remaining dry ingredients and mix until well combined, scraping down the sides of the bowl as needed.
  7. Fill the cupcake liners about halfway and bake for 15-17 minutes, or until a toothpick inserted into the center comes out with a few crumbs.
  8. Remove the cupcakes from the oven and let them cool for 2-3 minutes before transferring them to a cooling rack to finish cooling.
  9. While the cupcakes cool, make the pastry cream. In a medium bowl, gently beat the egg yolks together and set aside.
  10. In a large saucepan, mix the sugar, cornstarch, and milk until smooth.
  11. Cook the mixture over medium-high heat, stirring continuously, until it begins to thicken and bubble.
  12. Reduce the heat to medium and simmer for 2 minutes, then remove from the heat.
  13. Gradually add a small amount of the milk mixture to the egg yolks, whisking constantly, then add the egg mixture back to the milk mixture to prevent the yolks from cooking.
  14. Return the pan to the heat and bring to a light boil, allowing it to boil for 2 minutes while stirring continuously.
  15. Remove from the heat and stir in the butter and vanilla extract until smooth. Set aside to cool to room temperature.
  16. While the cupcakes and pastry cream cool, make the chocolate ganache. Place the chocolate chips and corn syrup in a large bowl.
  17. Bring the heavy cream to a boil and pour it over the chocolate chips. Let it sit for 3-5 minutes, then whisk until smooth.
  18. Refrigerate the ganache until completely cool and firm, about 1-2 hours.
  19. Once everything is cooled, cut out the centers of the cupcakes using a cupcake corer or a knife.
  20. Divide the pastry cream among the cupcakes, filling the centers.
  21. Top the cupcakes with the chocolate ganache. Use a piping tip (Ateco 844, Wilton 2D, or 1M) to pipe roses on top. Start piping from the center and create a swirl moving outward. Complete 2-3 rotations until the cupcake is covered, then release pressure and pull the piping bag away.
  22. Refrigerate the cupcakes until ready to serve. For best results, serve closer to room temperature as the ganache will be quite firm when cold. Cupcakes are best enjoyed within 3-4 days.